I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white sugar
- 0.5 cups butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
-
2
Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
-
3
Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
-
4
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
-
5
Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
-
6
Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.
Nutrition Facts
Per serving
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